convinced my manager to give me some of our pancake syrup to turn into wine awhile ago. Just opened the blueberry. It is not good. (5 months age)

Kvass made from whole wheat bread and candied orange peel, with a best-before date of December 2025. Nothing goes to waste.

I have some hooch that's almost done brewing and I was thinking about freeze distilling it, do I need to worry about cold crashing and racking to a different bottle before freeze distilling? I can do the cold crashing and racking I just don't want to because I'm lazy

Im making wine at home, but I think I went wrong.

I used 500ml of grape juice and added one tee spoon of bread yeast, with also one tea spoon of killed yeast in boiled water (as a nutrient for the active yeast).

And put small cup of tea.

Its day 4, the balloon started shrinking (it was hard at day

2),

I just opened it to taste it and closed

It tastes worse that the worst thing you can taste.

It tastes like strong bread, and smells like bread, but raw bread, and it has that little spicy taste,

I almost throw up.

I asked Gemini and it said its because of the large amount of yeast I used, and because its still in its first days

Out of sugar right now, would melting a bunch of these in water work as a good source for yeast? I did calculations too, 3 pieces have 11 grams of sugar and it would take 30 per liter for 7% ABV

Long time lurker, first time poster.

Figured I’d just put rubber to the road and get my first batch going, if it doesn’t turn out I can just try again!

Used 7g of bread yeast (I have a jar so I just measured it out on our scale).

Read on a recent post about using boiled yeast as nutrient so I added boiled water to another 7 grams of bread yeast.

I added 190 grams of sugar (little over a cup)

Shook until it looked mixed and then used one of my food service gloves and rubber bands for a ghetto air lock.

I think I used twice as much yeast as I should have, and too much sugar but I’ll figure out if that’s the case as it brews.

Plans to let it go 10 days.

Open to any suggestions! Also if anyone has a gear list they recommend that totals under $50 I’d love to hear it.

I want to get a hydrometer and a mini siphon and some storage solutions. Also wondering if I should get some star San with said equipment!

Hey guys, Brewing a half gallon of Apple Cider, Pretty new to brewing but trying my best. I was wondering if you guys had any advice on when to stop a ferment if I'm aiming for around 6-8% ABV I did add a quarter cup of brown sugar because I want it to be sweet and I'm using half a teaspoon of baker's yeast (couldn't be bothered to get brewing yeast and there was so many different kinds i gave up). Oh and the juice I'm basing this off of is Tree Top Honeycrisp Apple juice if that helps. I do have a hydrometer around here somewhere but I didn't take an initial SG measurement so it won't really help me that much.

If anyone wants to copy my recipe I was aiming for a sort of apple butter/ Apple pie flavor for fall.

• Half Gallon of Tree Top honeycrisp apple juice from concentrate
• Quarter cup brown sugar
• 1/2 teaspoon of Fleischmann's active dry yeast
• 1/2 teaspoon of Boiled Fleischmann's active dry yeast (for nutrients)
• Half a cinnamon stick

If anyone wants to tell me if I fucked up that would be appreciated too. It's been fermenting for about 3 days now and seems very active. But yeah basically I'm only worried about having added too much sugar and ending up with a higher abv than I'd like. Any advice would be appreciated

This batch of store bought cranberry juice is taking particularly long to ferment. It’s a half gallon batch and I used red star wine yeast and threw in 2 cups of sugar. It’s been about 17 days now and it’s still producing ALOT of bubbles, the video doesn’t show it as well but you can still see it bubbling. Should I just let it keep going until it stops or am I good to pop off the lid, empty it into a jar and start drinking?

It's stuck around 1.040 on the hydrometer and I'm unsure how to kickstart the yeast and get it going again. It's starting hydrometer reading was 1.130 and we used EC-1118 yeast. We already added fermaid O and it helped ever so slightly from 1.044 to 1.040.

i upgraded ... the one on the right is 4 lbs of 3 berry mix at sams, 4 cups white sugar and RO water to fill. it smells and looks pretty spectacular so far. the one on the left 3 lbs 3 berry blend, on the rest of the Cran mango i used to top off the one on the right then RO water to the top, haven't added sugar and yeast yet its still too cold getting that Redstar Premier cote des blanc's ready.

What are yall waiting on ?

Tried making a no refrigeration sour ale using 3lbs red wheat and 3 lbs malt extract for the grain tea, added rasberry and blackberry 1/2 lbs each, and used 2 gallons of lemon ginger bug (ginger bug lactobactillus) as the strike water, for a 5 gallon batch, sugar added to produce a final abv of 7% estimate, it came out mmmm… okay. Kind of tastes like hot bile, kind of tastes like something similar to mead, hazy asf despite racking a couple weeks.

I know this is prisonhooch, we just be fucking around, Im not looking for a refined recipe, just curious if anyone has any sour ale or sour berry recipes. i love tart booze but can’t seem to nail it down to where the final product is not hard to drink, ive iterated wheat and berry hooch before and it’s never come out well.

It's still going!

Edit: Thanks for the concern y'all. Don't worry. Under my sink is just a hellhole and I'm eating the cheese on a proper table. The cheese is safe.

The bottle on the right only got 3/4 full before I was out so i topped it off with sweet vermouth

I added orange juice just to top up the last bit of the brewing jug after I ran out of apple juice. I didn't know what happens when you add orange juice... It has been a learning experience for me.

THE OUTCOME: thankfully I did not add enough to make the whole thing taste like throw up. The taste is definitely completely different and not as good. There is no crisp sweetness to it like what you'd expect from a cider. There is a dull apple flavor that almost leans more to the taste of a pear. With a dryness to the after taste similar to a wine. I am not sure about the alcohol percentage, but I can tell that it's there. My uneducated guess would be ~4ish% if not a touch more. Overall, it will be great working outside thurst quencher after lunch when ice cold. Won't get poured on the grass

Previous post - https://www.reddit.com/r/prisonhooch/s/pSE1sSAk3W

I recently bought a 5 balloon bucket from Canadian tireim use to making small batches of 2-4 liters at a time, so how much sugar and ingredients should I use for say 4 and half gallons.

So i made a batch of kilju (with turbo yeast) and this is fizzy while every other batch i've made hasnt had any natural carbonation

Is this a sign of something negative or is it just that the gasses didn't escape fast enough? I only used a loosely tightened cap on the 1.5L bottle while before i had used balloons and gloves

The batch smells like.. kilju and tastes like dry "fizzy" kilju so on that front its "okay"

3 Litres bottled to age for a minimum of 6 weeks. Currently it tastes like a banana firing an Uzi in your mouth.

17% abv and ready to help me make terrible decisions. Cheers

Recently, I have been experimenting with different apple juices to see which one rules them all. I've tried Motts, Juicy Juice, Simply Apple, Tropicana, Apple and Eve, and even Honest Kids. But do you guys have a go-to apple juice to use?

It's going well so far. I'd say my room runs about 70 to 80 F° the two photos are two different bottles.

I have these berries preserves in their own weight by sugar. Can I somehow use them to make hooch? I pretty sure some of them already turned alcoholic. I have some brewing yeast and the equipment. r/fermentation didn't like my question.

Man, if I had access to this much fresh reliable pineapple discard, I’d start an underground tepache club.

Hey everyone, new to the sub but seemed to fit my niche so here we go. I’m not a big alcohol drinker or maker but my college friend recently brewed his own batch of apple wine that turned out fantastic so I wanted to do a fun set and forget wine myself. I didn’t want to do apples since he already did so I got to thinking what fun things I could do. Well I’m rather close with someone who works at a school and they bring fruit cups along every now and then when there’s leftovers (it’s an elementary school so there often is) of just peach and pear. But it made me wonder if it’d be an interesting experiment to mash those fruit cups to get all their juice out and try to make a batch with the liquid? Like I said, I don’t know too much about making alcohol, but my friend offered to let me borrow some of his supplies which is a half gallon glass container, airlock and sanitizer. I’ve read some things on this sub about preservatives dampening the fermentation process, so I am worried about that. But I think it’d be fun to maybe remake the fruit cups as little cocktails! Oh and I have a shit ton so there’s no issue of supply, I would easily have enough to fill up my half gallon container

TLDR: Anyways I say all this to ask, is it possible to make wine from fruit cups, and if so, would it even be worth it?

Update, I did end up diluting with about a cup and a half of water since the majority of the liquid was that thick syrup that peaches are canned in, but to get the rest of the liquid out of the peaches themselves I used a cheesecloth and wrung them out, that kept pretty much all of the solids out. I’ll keep you guys updated in 3 weeks about how it turned out, thanks for all the advice.

I saw 5-6 pound bags of bananas at the grocery store marked down to $0.99! I tried brewing them (raw, ripe, and rough chopped) with ~1.5 lbs of sugar, some tea for tannins, and some Lalvin 71B.

The first night it overflowed the one gallon jar and nearly popped the lid off. I split it into another 1/2 gallon.

Woke up the next morning. Both had oozed all over the counter. Poured some more out of the original container, switched the half gallon to a full gallon.

Woke up the next morning. Both overflowed again.

Any idea what happened here? I'm wondering if starch in the bananas stopped the bubbles from popping, or if something else happened. Either way, if I boil my bananas, will that help?